Directions

Place 8 oz water, 3 ice cubes, and the rest of the ingredients into a blender – I prefer to use a personal-sized carafe – and blend until creamy; about 30 seconds.

If it’s too thick, add the extra 2 oz of water. If you’d like it to be colder, add the extra ice cube.

Enjoy immediately or store in a thermal cup or in the fridge for up to 12 hours.

*Green banana flour is there for its resistant starches – if you don’t have any, leave it out or replace it with a tablespoon of pressure-cooked chickpeas.*If you don’t have blanched almond butter, leave it out or replace it with coconut butter, pecan butter, walnut butter, or another acceptable nut butter.